Description
A delicious and healthy Honey Mustard Glazed Chicken with Roasted Vegetables, perfect for an easy weeknight sheet pan dinner. Tender chicken breasts are marinated in a tangy honey mustard sauce, then roasted alongside a colorful medley of baby carrots, potatoes, bell pepper, zucchini, and red onion, seasoned with thyme for added flavor.
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken breasts
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 3 tablespoons honey
- 2 tablespoons olive oil (plus more for roasting)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Vegetables
- 2 cups baby carrots
- 2 cups baby potatoes, halved
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 teaspoon dried thyme
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
- Prepare Honey Mustard Glaze: In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and pepper until well combined.
- Marinate Chicken: Place the chicken breasts in a large bowl or a zip-top bag, pour half of the honey mustard glaze over them, and let them marinate for 15 to 30 minutes if time allows. This helps infuse the flavors into the chicken.
- Prepare Vegetables: Arrange the baby carrots, halved baby potatoes, chopped red bell pepper, sliced zucchini, and red onion wedges on a large baking sheet. Drizzle with olive oil, season with salt, pepper, and dried thyme, then toss everything together to coat evenly.
- Roast Vegetables: Place the baking sheet with vegetables into the preheated oven and roast for 15 minutes to start softening and caramelizing them.
- Add Chicken and Continue Roasting: Remove the baking sheet from the oven, nestle the marinated chicken breasts on top of the partially roasted vegetables, and brush the chicken with more of the honey mustard glaze. Return the baking sheet to the oven and roast for an additional 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.
- Serve: Optionally brush the chicken with the remaining glaze just before serving for an extra burst of flavor. Plate the chicken alongside the roasted vegetables and enjoy.
Notes
- You can substitute chicken thighs for breasts if you prefer juicier meat.
- Feel free to swap the vegetables based on seasonal availability or preference; broccoli, sweet potatoes, or Brussels sprouts make excellent alternatives.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
